These little gems are as tasty as they look! Check out Family.Disney.com’s
“No-bake Minnie Unicorn Cheesecake Bars”. Not only are they delicious, they are super simple to make. Have fun creating the marbled pastel filling which is so easy, little hands can help too. These are best enjoyed slightly chilled, but can be eaten frozen as well for a refreshing treat. Enjoy!
Minnie Unicorn Cheesecake Bars
- 12 chocolate graham cracker sheets
- 7 Tbsps unsalted butter, melted
- 24 Oz. cream cheese, softened
- 3/4 Cup powdered sugar
- 1/2 Cup sour cream
- 1 Tsp vanilla extract
- Juice of 1/2 a small lemon
- 1/8 Tsp salt
- 1 Cup heavy whipping cream, cold
- Pink, purple, and blue gel icing
- 2 white taffy pieces
- Gold sanding sugar
- 1/4 Cup pink candy melts
- 1/4 Cup dark cocoa candy melts or chocolate chips
- Gold star sprinkles (optional)
- 8×13″ baking dish
- Minnie Mouse Food Cutter Set
- Cardstock or computer paper
Helpful Tip: All cutting should be done by an adult.
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1. Line your baking dish with enough parchment paper so it covers the bottom and comes up the sides (you will use the sides to pull it out of the pan before cutting). Set aside.
2. To make the crust, crush the graham crackers in a food processor until they become a fine crumb. Then, mix them with the melted butter and spread into the bottom of your baking dish. Use the bottom of a drinking glass or the palm of your hand to make sure the crust is firmly pressed into place.
3. Transfer the crust to the freezer while making the filling.
4. Place the softened cream cheese in the bowl of your electric mixer and mix on medium for 2-3 minutes, or until smooth.
5. Add the powdered sugar, sour cream, vanilla, lemon juice, and salt to the cream cheese and mix for another 1-2 minutes, or until everything is evenly incorporated.
6. Add the heavy cream and slowly increase the speed to medium high. Mix for an additional 4-5 minutes, or until the cream cheese mixture is light and fluffy and forms soft peaks.
7. Transfer half of the filling to a large bowl. Divide the rest of the filling between 3 smaller bowls. Add a little of the pink, blue, and purple coloring to the small bowls and mix until the color is evenly combined (leave the large bowl white).
8. Scoop the white filling on top of the crust and use a spatula to spread it out. Add dollops of the different filling colors on top of the white and use a butter knife to swirl the colors together.
9. Cover with plastic wrap and transfer back to the freezer. Allow to set for at least 4 hours (you can prep the decorations while waiting).
10. To make the unicorn horns, split each piece of taffy into 3 pieces. Heat each piece for 5-7 seconds in the microwave (you don’t want them to overheat or they’ll become too sticky to handle). Then, roll the taffy into a long rope with tapered ends. Fold it down the middle and twist the 2 ends together until you get to the top.
11. Then, dip the horns into your sanding sugar. If you are having trouble getting the sugar to stick you can dab the taffy with a bit of water first. Place the horns on a piece of wax paper to set.
12. To make the bows, trace the bow food cutter from the Minnie Mouse set onto a piece of cardstock or computer paper. Cover with wax paper.
13. Melt the pink candy melts in a heat-proof bowl in 30-second intervals, at 50% power, stirring between each interval until it’s smooth and fully melted. Use a toothpick dipped in the melts to draw the bows onto the wax paper.
14. To make the faces, you can draw the face design onto your cardstock as a guide. Melt your chocolate chips or dark chocolate melts as you did with the pink melts, draw 3 ovals onto wax paper, and add eyelashes to 2.
15. Take the baking dish out of the freezer 15-20 minutes before you are ready to enjoy the cheesecakes. Pull them out using the sides of the parchment paper. Firmly press down on the Minnie cutter to cut through the filling and crust layers to create the shapes. You can cut the extras into squares or whatever shapes you wish.
16. Transfer the Minnie bars to your serving plates. Top with the bows and faces and add the horns using toothpicks. Any leftovers can be kept in the refrigerator (or in the freezer for longer storage).